Szilvás Tarhonya
A unique and savory-sweet Hungarian dish combining egg-based tarhonya pasta with tender pork and sweet-tart plums. It's a delightful interplay of flavors and textures, often served as a hearty main course.
🧂 Ingredients
- 400 g Pork shoulder(cut into 1-inch cubes)
- 250 g Tarhonya pasta
- 1 large Onions(finely chopped)
- 3 cloves Garlic(minced)
- 1.5 tbsp Sweet Hungarian paprika
- 150 g Dried plums (prunes)(pitted and halved)
- 600 ml Chicken broth
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 Bay leaf
👨‍🍳 Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cubes until browned on all sides. Remove pork from the pot and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and lightly golden, about 6-8 minutes.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Remove the pot from the heat and stir in the sweet Hungarian paprika. Return to low heat and add the tarhonya pasta. Toast the pasta for 2-3 minutes, stirring constantly, until lightly golden.
đź’ˇ Tip: Toasting the tarhonya enhances its nutty flavor. - 5
Return the seared pork to the pot. Add the chicken broth, halved dried plums, salt, pepper, and bay leaf. Stir well to combine.
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the pork is tender and the tarhonya is cooked through and has absorbed most of the liquid.
đź’ˇ Tip: Stir occasionally to prevent sticking. - 7
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. The plums should have softened and released their sweetness, balancing the savory pork.
đź’ˇ Tip: The dish should have a balance of savory and sweet-tart flavors. - 8
Let the dish rest, covered, for 5 minutes before serving.
đź’ˇ Pro Tips
- âś“Use good quality dried plums (prunes) for the best flavor.
- âś“Don't rush the browning of the pork; it adds depth of flavor.
- âś“Tarhonya can be found in Eastern European or specialty food stores.
🔄 Variations
- Add a splash of red wine to the broth for a richer sauce.
- Incorporate a small amount of smoked paprika for a smoky undertone.
- Serve with a dollop of sour cream or a sprinkle of fresh parsley.